Name: Vegetable Buns with Corn Dregs and Flour
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Corn grits; 300g Flour; 1 (face) egg; 50ml warm water; 5g yeast; 10g Fungus; 10g Hazel mushroom; 200g Chinese cabbage; 10g Sweet potato flour; 2 pcs Egg (stuffing); Some shallot; Some ginger; 20ml Soy sauce; 50ml Vegetable oil; 10ml Oyster sauce; 2g salt; Some Vinegar; Some garlic; Some sesame oil; Some parsley

Vegetable Buns with Corn Dregs and Flour

by Muyi_xDb4RIix

4.8 (1)

Favorite

Difficulty

Hard

Time

Serving

Vegetable Buns with Corn Dregs and Flour

1. The bread machine puts corn grits (remaining from the corn juice), eggs, and water (increased or decreased according to the water content in the corn grits)

2. Add flour and yeast, start two kneading procedures

3. Soak the fungus, hazel mushrooms, and vermicelli for 2 hours and blanch them in water, then dice; beat the egg and dice the pancake;

4. Dice the cabbage and salt it for 10 minutes, then dry it;

5. A large collection of fungus, hazel mushrooms, vermicelli, cabbage, eggs, green onions and ginger

6. Add vegetable oil, soy sauce, oyster sauce and salt in turn and mix well;

7. Dough after fermentation for 40 minutes;

8. Pull jizi, roll the cake;

9. The wrapped buns will continue to be proofed for 15 minutes, then stick oil paper, and steam in a hot pot for about 12 minutes and turn off the heat. Let the steamer stand for 5 minutes and then lift the lid to take it out.